Kabocha Squash Mont Blanc on Cinnamon Bundt Cake
Mont Blanc is a famous dessert in Japan, typically made with chestnuts. This version uses kabocha squash for a unique twist.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Kabocha Squash Mont Blanc on Cinnamon Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a bundt cake pan with butter.
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Cut the kabocha squash into small cubes and boil until tender. Drain and mash the squash.
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In a mixing bowl, combine the flour, baking powder, salt, and cinnamon.
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In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed kabocha squash.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Pour the batter into the prepared bundt cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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In a mixing bowl, whip the whipping cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
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Once the cake has cooled, slice it horizontally into two layers. Spread a layer of whipped cream on the bottom layer and place the top layer back on.
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Pipe the remaining whipped cream on top of the cake in a decorative pattern.
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Serve the Kabocha Squash Mont Blanc on Cinnamon Bundt Cake and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
